These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

Print Options

Description

S’mores on a stick? Yes please! These easy Easter s’mores cookie pops are fun to make and even more fun to eat.

Ingredients

FOR THE COOKIES:

½ cupsBrown Sugar

½ sticksUnsalted Butter, Softened

1-¼ cupAll-purpose Flour

½ teaspoonsSalt

½ teaspoonsBaking Soda

¼ teaspoonsCinnamon

1 TablespoonVanilla Extract

2 TablespoonsHoney

2 TablespoonsMilk

½ teaspoonsMolasses

FOR THE POPS ASSEMBLY:

½ TablespoonsButter

12 ounces, weightSemisweet Chocolate Chips

24 wholeMarshmallow Peeps

24 Lollipop Sticks

Easter Sprinkles And Colored Decorating Sugar, For Garnish

Preparation

In the bowl of an electric mixer, cream the brown sugar and butter together until fluffy. Add the remaining cookie ingredients and beat until well combined. Wrap the dough in plastic and refrigerate for at least one hour.

Preheat the oven to 350 F and line several cookie sheets with parchment paper. On a floured work surface, roll out the dough until it’s 1/8 inch thick. Use a round 2 1/2 – 3 inch cookie cutter to cut out the cookies. Place them on the prepared cookie sheets, 1 1/2 inches apart.

Bake for 13-16 minutes until golden around the edges, yet soft in the center. Remove them from the oven and cool completely on the cookie sheets.

Melt the butter and chocolate together. Either do this over a double-boiler on low heat, or place in a microwave-safe bowl and nuke in 30 second increments, stirring in between, until it’s just barely melted. Continue to stir until all the chunks melt away.

Remove the packaging and cut the Peeps apart. If you have it, dip the exposed portion of the peeps in colored decorating sugar until the exposed portion is covered.

Spread the melted chocolate on top of each cookie. Place a lollipop stick on each cookie and turn the end of it around in the chocolate to coat the tip. Gently press a Peep over the top of the stick. Sprinkle the chocolate with Easter sprinkles. Set aside until the chocolate hardens. (If you’re in a hurry, place the cookie sheets in the fridge for 5 minutes to harden the chocolate.)

The chocolate will harden to hold the s’mores cookie pops together. If you plan to have these in the direct sun, where the chocolate might melt, then you should gently insert the lollipop stick into each unbaked cookie before baking.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.